Caramel Toffee Cupcakes

These were just one of three different types of cupcake I made at the request of someone at work.  All three recipes I had never made before, which made for rather an exciting evening of baking! I took the leftovers to work and for some reason the chaps went for these over the chocolate cupcakes and the ladies went for the chocolate. 

Be careful when making and handling the toffee shards - they are as sharp as glass when broken. The sugar can get really hot and burn through your skin if you get it on you!

Cake Ingredients (makes 12)

185g (6.5oz) unsalted and softened butter

170g (6oz) caster sugar 

3 eggs 

300g (10.5oz) ready-made, thick caramel filling (I used Carnation’s Dulce de Leche) 

125g (4.5oz) self raising flour 

30g (1oz) plain flour 

2 tablespoons milk 

Caramel Frosting Ingredients 

185g (6.5oz) icing sugar (sifted) 

20g (3/4oz) unsalted butter, softened 

100g ready-made, thick caramel filling (I used Carnation’s Dulce de Leche) 

Toffee Shard Ingredients 

115g (4oz) caster sugar 

1 tablespoon lemon juice 

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Line a deep cake tin tin with 12 cupcake cases. 

2. Beat the softened butter and sugar together with an electric beater (or a strong arm and wooden spoon) until light and creamy. Add the eggs one at a time, beating well after adding each one. 

3. Add the caramel and beat until combined. 

4. Sift the flours together and fold in alternately with the milk. 

5. Divide the mixture evenly among the cases. Bake for 15 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool. 

6.To make the caramel frosting, beat all of the ingredients with electric beaters until smooth, add more icing sugar if the frosting is too runny and a dash of milk if it is too thick.

7. To make the toffee shards, line a tray with non-stick baking paper. Place the sugar and lemon juice in a small, heavy based saucepan over a low heat, shaking the pan occasionally, until the sugar melts and becomes a light caramel, the mix will be a golden brown colour. Pour the toffee onto the tray and spread out very thinly. Set aside to cool and harden. Spread or pipe the caramel frosting over the cupcakes when cool. 

8.Peel the paper away from the toffee and break into shards. Decorate the each cake with some toffee shards.